SLOW COOKER GREEN BEAN RECIPE RECIPES

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SLOW-COOKER GREEN CHICKEN CHILI (CHILE VERDE) RECIPE ...



Slow-Cooker Green Chicken Chili (Chile Verde) Recipe ... image

This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white chicken chili. Just a few ingredients and effortless prep gives you a flavorful and satisfying "bowl of green."

Provided by Rhoda Boone

Total Time 4 hours, 15 minutes

Cook Time 15 minutes

Yield 6–8 servings

Number Of Ingredients 10

3 pounds boneless, skinless chicken thighs
2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds)
1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)
2 cups low-sodium chicken broth
2 teaspoons ground cumin
2 teaspoons (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper
2 cans low-sodium pinto beans, drained, rinsed
Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)
A 6-quart (or larger) slow cooker

Steps:

  • Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
  • Chili can be made 3 days ahead; cover and chill.

BEST SLOW-COOKER SAUSAGE AND WHITE BEAN SOUP RECIPE - HO…



Best Slow-Cooker Sausage and White Bean Soup Recipe - Ho… image

Nothing will beat the winter blues like this Slow-Cooker Sausage and White Bean Soup from Delish.com.

Provided by Lena Abraham

Categories     low sugar    nut-free    autumn    dinner party    weeknight meals    winter    dinner    meat    soup

Total Time 7 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 15

1 tbsp.

extra-virgin olive oil

4

precooked sausages, such as andouille, sliced

2

(15-oz.) cans white beans

2

cloves garlic, minced

1/2

onion, finely chopped

3

medium carrots, peeled and sliced

2

celery stalks, sliced

2

sprigs fresh thyme

2

bay leaves

Kosher salt

Freshly ground black pepper

4 c.

low-sodium chicken broth

1 c.

water

1/2 lb.

kale, cut into bite-sized pieces

Freshly grated Parmesan, for serving

Steps:

  • Optional: In a medium skillet over medium heat, heat oil. Add sausage and cook until golden on both sides, 4 to 5 minutes. Remove and place in slow cooker. Combine white beans, garlic, onion, carrots, celery, thyme and bay leaves into the slow cooker with the sausage. Season with salt and pepper. Add chicken broth and water and stir to combine. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in kale and cook 10 to 15 minutes more on high, or until kale is completely wilted. Remove bay leaf and thyme. Top with freshly grated Parmesan before serving.

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